I used to cook this recipe years ago; it's an unusual but very tasty soup, quick, easy and different. The secret is to toast the cumin seeds first to release their entire wonderful aroma and to add the cheese at the very last moment so it stays nice and stringy.

Ingredients

2 thick slices bread

2 tbsp vegetable oil

15g (½oz butter)

1 garlic clove, skin on, cut in half

Salt and freshly ground black pepper

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Method

Melt the butter in a large saucepan and add the onion and garlic. Cook for several minutes to soften, but do not allow to brown.

Peel the potatoes then cut into large chunks, add to the onions and stir.

Heat a small frying pan, add the cumin seeds and cook over a low heat until they release their wonderful aroma but be careful they do not burn. Add straight away to the onions and potatoes then pour in the stock - it should come above the vegetables by about 2.5cm (1") so you might need to add a bit more. Bring to the boil, season then reduce to a simmer and cook for 35-40 minutes until the potatoes are soft and just breaking up.

Meanwhile, grate the Emmenthal into large shavings and keep it as cold as possible.

Trim the crusts off the bread then cut into cubes. Heat the oil and butter in a frying pan then add the bread cubes and halves of garlic.

Cook until nicely browned then tip into a colander and remove the garlic. Sprinkle with a little salt and pepper and keep warm.

Tip the soup into a liquidiser and blitz until smooth, adding a little milk if it is too thick.

Just before serving stir in the cheese then scatter the croutons on top. Serve piping hot.